April was grilled cheese month, which sounds fairly blah on the surface until you look at just how far the humble melted American cheese sandwich has come.
It’s been dipped and draped and dressed and disguised until that single slice of melted cheese between two smashed slices of white bread is a work of art.
Just ask the folks at 47 Scott , 47 N. Scott Ave., downtown. Esquire magazine's Food For Men Blog this week highlighted the Tucson’s eatery’s “Stack of Grilled Cheese” sandwich among its monthlong examination of grilled cheese.
Esquire gave the sandwich a 10 out of 10 for cheese —“a trifecta of cheeses — yellow, Cheddar, fontina and house-made mozzarella” — oozing from toasted sourdough bread “kissed with garlic oil” then dressed up with add-ons: tomatoes, bacon, pickles or mushrooms.
The completion: A sweet and spicy dipping sauce on the side to create a savory, sweet, spicy, tangy, rich and toasty little stopover in grilled cheese heaven.
Check out the piece here.
See more restaurant news in Thursday's Caliente.